Yep, they are the same. You can make all kinds of things out of them. If you look the the galllery you will see it used many times. Also if you take a wilton class, I think it is 2 they teach you lots of cool flowers with it. Or you can just get the book at the store and teach yourself. Most of them are fairly easy to self teach. It is all about the consistancy though. And make sure you keep it covered when you are not using it, even if you are decorating cover what is in the bowl with a damp cloth. Also you need to whip it back up if you store it and go back to use it again, it will not work right if you dont, nice thing is it stores well for quite a while. Sorry got babbling, Good luck, it is fun for sure. I have used it lots of times. I even made turkey tails for my cupcakes out of it. You can get really creative with it, you will never want to buy in the store again.

Can you put the royal icing in the small chocolate molds to make the various decorations? I want to make some small icing decorations for placement on chocolate covered oreos? If not what would you suggest other than chocolate. Thanks!

Instead of royal icing you can use fondant in your molds to make the decorations. I usually dust the mold lightly with cornstarch before inserting the fondant and let it sit for about 30 minutes before removing.

I have tried using royal icing in my molds by coating the mold with crisco, but haven't had much success and the decorations break or get stuck in the mold. Maybe someone else has had better success and I would love to know their technique.

hi ther the recipe for royal icing in australia is egg white mixed a little to break it down and add sifted icing sugar ( confectioners sugar) one table spoon at a time and mix it in and repeat till you get a runny icing for flooding or a med peak incing for lacr and writing thx hope this helps hav a gr8 day pixie